Pinto beans with ham
At Christmas, I froze the leftover ham bone and forgot all about it until I was craving a big pot of beans. The original recipe calls for smoked ham hocks, but check your freezer first for what you might have stashed there.
Ingredients
- 1 pound dried pinto beans, soaked overnight
- 1 quart chicken broth
- 3 cups water
- 1 large onion, cut in half
- 1 pound smoked ham hocks or large ham bone
- 2 bay leaves
- 1 tsp pepper
- 1 tsp garlic
- 1 tsp smoked paprika
- salt, to taste
- finely chopped onion
- bacon crumbles
Instructions
- In large pot, soak beans in salt water overnight, or for 8-12 hours. Drain water and pick through beans for any stones, etc.
- When ready to cook, add soaked beans, stock, water, halved onion, ham and bay leaves to a large pot.
- Bring to a boil, then reduce to a simmer. Cover with lid and cook, stirring occasionally, for 1.5 hours.
- When ready to serve, remove bay leaves, season with seasonings and top with chopped onions and bacon crumbles.
Notes
- Adapted from Grandbaby Cakes
- To store in refrigerator, cool completely and transfer to airtight container. Use within 4 days.
- To freeze, store in airtight container for up to 3 months. Thaw in refrigerator overnight